Cilantro-Lime Quinoa Salad with Roasted Plantains

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant and healthy quinoa salad tossed with fresh cilantro and lime, accented by sweet roasted plantain cubes and crunchy toasted pumpkin seeds. This Latin American-inspired healthy bowl recipe, ready in about 40 minutes, pairs quinoa, water, ripe plantain for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

1 cup, rinsed quinoa
2 cups water
1 large, peeled and diced into 1/2-inch cubes ripe plantain
3 tbsp, divided olive oil
1/2 tsp ground cumin
1 tsp, divided salt
1/4 tsp black pepper
3 tbsp fresh lime juice
1/3 cup, chopped fresh cilantro
1/4 cup toasted pumpkin seeds
1/2 cup, finely diced red bell pepper
2, thinly sliced green onions

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 large peeled and diced plantain (1/2-inch cubes) with 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
Step 2: Meanwhile, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
Step 3: In a large mixing bowl, combine the cooked quinoa with 2 tbsp olive oil, 3 tbsp fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, 1/3 cup chopped fresh cilantro, 1/2 cup finely diced red bell pepper, and 2 thinly sliced green onions. Mix well.
Step 4: Gently fold in the roasted plantain cubes and 1/4 cup toasted pumpkin seeds.
Step 5: Taste and adjust seasoning if needed. Serve the salad warm or chilled as a nutritious Latin American-inspired side or light main dish.